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Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols
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Influence of the vegetable oil refining process on free and esterified sterols.
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Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures.
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Gas chromatographic characterization of vegetable oil deodorization distillate.
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Composition of genuine cocoa butter and cocoa butter equivalents.
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Substituting enzymatically interesterified butter for native butter has no effect on lipemia or lipoproteinemia in man.
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Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends
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Analysis of tocopherols by gas-liquid and high-performance liquid chromatography: a comparative study.
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Determination of low trans levels in refined oils by Fourier transform infrared spectroscopy.
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Chemical interesterification of vegetable oil blends: optimization of process parameters.